Tuna Salad Recipe With Egg

I think a lot of people get stuck in a rut with their weekly lunches. This vibrant tuna salad recipe with egg is exactly what you need to break out of that cycle. It uses a zesty harissa-lime dressing that completely transforms the familiar flavors. This particular tuna salad recipe with egg is quick to make and perfect for easy meal prep. It combines hearty protein with a bright, exciting flavor that feels special, even on a busy Tuesday.

Ingredients

This recipe is specifically designed to create a vibrant tuna salad recipe with egg, so all ingredients should be prepared in advance.

• 2 cans (each 140g / 5 oz) skipjack or albacore tuna: Draining thoroughly is key to prevent a watery salad. Use tuna packed in oil for a richer flavor profile or water for a leaner option.
• 3 large hard-boiled eggs: The eggs in this tuna salad recipe with egg add a substantial creaminess that makes this a hearty, protein-rich meal. Make sure they are fully cooled before chopping them into a medium-to-fine dice.
• 1 celery stalk (approx. 60g / 1/2 cup): Finely diced celery adds essential crunch and texture contrast.
• 1/4 small red onion (approx. 30g / 1/4 cup): Dice this very finely for a fresh bite that cuts through the creaminess. For a milder flavor, rinse it quickly under cold water after dicing.
• 120g / 1/2 cup creamy mayonnaise: Use this as the binder. Swap Note: For a high-protein or lighter option, I’ll use Greek yogurt (or sour cream) instead of mayonnaise sometimes.
• 15g / 1 tablespoon pure harissa paste: This adds smoky and complex spice. Adjust based on your preferred heat level; start with 1 tablespoon for moderate spice.
• 15ml / 1 tablespoon fresh lime juice: Use fresh juice for essential acidity that balances the richness of the tuna and mayonnaise.
• 1/2 teaspoon lime zest: The zest contains essential oils for a powerful aromatic element.
• 1/2 teaspoon fine sea salt: Adjust to taste, especially if your tuna was packed in brine.
• 1/4 teaspoon freshly ground black pepper: Adds a sharp note.
• 15g / 2 tablespoons fresh cilantro: Finely chopped fresh cilantro adds a bright herbaceous finish (for garnish).

Instructions

1. Prepare the eggs and vegetables: Once hard-boiled and cooled (about 10 minutes in an ice bath), gently peel the eggs. Chop them into a fine dice, approximately 5-7 mm (1/4 inch) pieces for this easy tuna salad recipe with egg. Ensure the celery and red onion are also very finely diced to integrate smoothly into the salad’s texture.
2. Make the Zesty Harissa-Lime Cream: In a small bowl, whisk together the mayonnaise, harissa paste, fresh lime juice, lime zest, salt, and black pepper until completely smooth and uniformly reddish-orange. The mixture should smell tangy and spicy. Taste and adjust seasoning as needed, then reserve 1 to 2 tablespoons for plating.
3. Combine the salad ingredients: In a large mixing bowl, gently flake the well-drained tuna with a fork; try to keep some larger pieces for texture. Add the chopped hard-boiled eggs, finely diced celery, and finely diced red onion to the bowl with the tuna. Pour the main portion of the Zesty Harissa-Lime Cream over the mixture for this incredible tuna salad recipe with egg. I find that making this tuna salad in a large glass bowl makes the mixing process easier without overworking the delicate texture of the tuna.
4. Mix the salad and chill: Using a rubber spatula, gently fold the ingredients together until everything is evenly coated. What can go wrong: Be careful not to overmix, as this can make the tuna mushy. Cover the bowl and refrigerate the tuna salad recipe with egg for at least 30 minutes; this chilling time allows the flavors to meld and fully develop.
5. Plating and visual styling: Serve the chilled tuna salad recipe with egg in a shallow, light-colored bowl for visual contrast. Drizzle the reserved Zesty Harissa-Lime Cream in a loose swirl over the top. Finish by scattering the finely chopped fresh cilantro over and around the salad to add a pop of contrasting green color and freshness.

How to Serve This Zesty Harissa Tuna Salad with Egg

This flavorful tuna salad recipe with egg is excellent on its own, but here are creative ways to enjoy it for lunch or dinner:

• For a classic approach, serve it on toasted whole wheat bread or in a simple sandwich wrap with fresh lettuce leaves.
• Make it a low-carb meal by serving large scoops over a bed of mixed greens, in hollowed-out bell peppers, or in large lettuce cups.
• Create a simple snack by pairing it with crunchy crackers, pita chips, or vegetable sticks (like celery and cucumber).
• Stuff it into a large avocado half for a filling, protein-rich snack or appetizer.

Pro Tips for Making the Best Tuna Salad Recipe with Egg

Don’t be shy with the zest and lime juice; they are essential to balancing the richness of the harissa and tuna. Always use fresh herbs (cilantro, in this case) for the garnish; dried herbs will not provide the same bright flavor. For the best flavor and texture, make this tuna salad recipe with egg at least 30 minutes before serving. This allows the ingredients to absorb the dressing and the flavors to deepen. When preparing hard-boiled eggs, avoid overcooking, which can result in a chalky yolk and gray ring. Adjust the spice level to your family’s preference; start small with harissa and add more if needed.

FAQs

Can I use a different kind of tuna for this recipe?

Yes, you can use any variety of canned tuna you prefer, such as yellowfin or light tuna. Just make sure it is well-drained to prevent a watery result in your finished tuna salad recipe with egg.

What is harissa and where can I buy it?

Harissa is a North African chili paste that typically includes red peppers, spices (like cumin and coriander), and olive oil. You can find harissa paste in tubes or jars in most grocery stores’ international food aisles or online.

Can I make this tuna salad ahead of time?

Yes, this tuna salad recipe with egg is excellent for meal prep. Store it in an airtight container in the refrigerator for up to 3 days. The flavor actually improves as it rests.

How do I get hard-boiled eggs to peel easily?

Use eggs that are at least one week old, as fresh eggs tend to stick to the shell. Placing the eggs immediately into an ice bath after cooking also helps the shell separate easily. I always start peeling under running water; it helps the shell slip right off.

Can I use a different type of onion or leave it out?

You can swap red onion for green onion (scallions) for a milder taste or use chives for a more subtle flavor. If your family dislikes onion, you can omit it.

Is this tuna salad recipe with egg suitable for a low-carb diet?

Absolutely. This recipe is naturally low-carb and high in protein. To make it a keto-friendly meal, simply serve it in lettuce wraps or over greens instead of on bread.

Conclusion

This easy tuna salad recipe with egg offers a fresh twist on a family favorite, making healthy eating simple and flavorful for quick meals. Save this recipe to your Pinterest board for easy access next time you need a new idea for a high-protein snack or lunch.

tuna salad recipe with egg

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• Author: Amanda Miller
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: High-protein

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Description

This quick tuna salad recipe with hard-boiled eggs features a vibrant harissa-lime dressing that adds a zesty and spicy twist to the classic dish, perfect for easy meal prep.

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Ingredients

Scale 1x2x3x

• 2 cans (5 oz each) tuna, packed in oil or water, drained
• 3 large hard-boiled eggs, cooled and diced
• 1/2 cup mayonnaise (or Greek yogurt)
• 1 tablespoon harissa paste
• 1 tablespoon fresh lime juice
• 1/2 teaspoon lime zest
• 1/2 cup finely diced celery
• 1/4 cup finely diced red onion
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh cilantro, for garnish

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Instructions

1. Prepare Ingredients: Finely dice the cooled hard-boiled eggs, celery, and red onion.
2. Make Dressing: In a small bowl, whisk together the mayonnaise, harissa paste, lime juice, lime zest, salt, and black pepper until smooth. Reserve 1 to 2 tablespoons for plating.
3. Combine Salad: In a large mixing bowl, flake the drained tuna with a fork. Add the diced hard-boiled eggs, celery, and red onion. Pour the dressing over the mixture.
4. Chill Salad: Gently fold the ingredients together until evenly coated, being careful not to overmix. Refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve and Garnish: Plate the chilled salad, drizzle with the reserved dressing, and garnish with fresh cilantro before serving.

Notes

To avoid a mushy texture, be careful not to overmix the salad. For a milder flavor, rinse the diced red onion quickly under cold water after chopping. The salad can be made up to 3 days ahead and stored in an airtight container in the refrigerator.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Lunch
• Method: Mix
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 300 kcal
• Sugar: 2 g
• Sodium: 550 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Carbohydrates: 5 g
• Fiber: 1 g
• Protein: 20 g
• Cholesterol: 150 mg

Keywords: tuna salad, hard-boiled eggs, harissa, easy lunch, high protein, meal prep, spicy, no-bake, salad, sandwich filling